Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.
Up close and personal today. ↑ Literally! I posted a bunch of photos from our ski weekend in Vermont on my photography blog last night. Part 1 of 2… since I was click happy all weekend. So much to capture! Back here in Philly, we also have snow around the corner. And all I can think about is (1) stocking up on cookie baking supplies and (2) can I get away wearing my pajamas and a top messy bun I call a “hairstyle” for three days straight?
Ha! AS IF there’s any restraint when it comes to living in pajamas during a snowstorm. And more importantly– as I bake cookies during a snowstorm. ♥
Even if it doesn’t snow in your part of the world over the next few days, can we all be on team cookie baking together?
I swear I’m not totally off topic because I DID use today’s almond butter in a new cookie recipe that I’ll share later this week. But, in the meantime, let’s focus on the simplicity of what it is: damn good almond butter.
The flavor is fancy, the preparation is not. I’d love to say that the pools of Vermont maple syrup on my morning waffles over the weekend helped to inspire today’s almond butter but alas, it did not. I made and photographed this 2 weeks ago.
Though the pools were quite tasty.
Have you ever made almond butter before? Or, actually, any homemade nut butter? I’ve taught you about the wonder that is honey roasted peanut butter and also homemade almond butter. Not long after, cinnamon raisin swirl peanut butter because… well, you know me and raisins by now. Making nut butter at home is incredibly simple. You just need to have a super dependable food processor that will really grind up those nuts, especially almonds. But before we get to that, let me tell you what we do with the almonds first.
A drizzle of pure maple syrup here, a splash of coconut oil there. You can use any oil that works best for you, but coconut is my favorite for making today’s almond butter. Roast the almonds in the oven until they’re toasty and fragrant. Roasting the almonds helps infuse them with that glorious maple flavor. And we all know just how incredible toasted almonds are.
Then something freaking FANTASTIC is about to go down…
Grab your food processor. I use either my Ninja (also perfect for thick, creamy smoothies!) or my fancier food processor. Worth the extra cost if you ask me. Today I used my Ninja because I was multitasking and making what I thought would be a super yummy new pesto recipe in my processor but it turned out to be nothing more than green gunk. Sticking to almond butter.
So either of those food processors are my recommendations.
When the almonds are processing, you might need to add a little more oil to help get things moving. It will take a bit of stopping and starting, stopping and starting– but eventually it will all come together in smooth, buttery unison.
Once it’s finished, we’ll stir in some vanilla extract for an extra flavor punch. Then, add a sprinkle or two of sea salt. The sweet! The salty! The vanilla! And alllll that maple. The salted maple roasted almond butter is creamy, rich, and totally spoonable straight from the processor/bowl/jar to your mouth. Homemade almond butter will always be a little more grainy than commercially processed, but I think you’ll love its texture.
It’s been awhile since I’ve been super excited about breakfast, but with a jar of this in the fridge– it’s a whole other world. Maple almond butter toast!
One more thing: cookies! If you’re looking for cookie recipes to use this salted maple roasted almond butter, try my almond butter chocolate chip cookies, dark chocolate almond butter cookies, or these banana chocolate chip breakfast cookies. Or wait until Friday when I post my current favorite almond butter cookie.
Or just grab a spoon.
Salted Maple Roasted Almond Butter
Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter.
- 3 cups Diamond of California whole almonds (raw and unsalted)
- 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
- 1 Tablespoon + 2 teaspoons melted coconut oil1
- 1 teaspoon pure vanilla extract
- sea salt, to taste
- Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
- Allow the almonds to cool for about 20 minutes.
- Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
- Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!
- I recommend melted coconut oil, but you can use canola or vegetable oil instead.
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Use this almond butter in my favorite breakfast cookies. You won’t be sorry!
I’m working with Diamond of California to bring you today’s recipe. Thank you for helping me work with brands I love! This post contains affiliate links.